Classic Deviled Eggs

Classic deviled eggs are a staple at summer picnics and potlucks and are a crowd favorite where ever you serve them!

5 from 2 votes

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Course: Deviled Eggs

Cuisine: American

Prep Time: 5

Total Time: 5

Servings: egg halves

Author: Jennifer Stewart

Cut the eggs in half lengthwise.
Remove the yolks to a separate bowl, and place the egg white halves on a serving tray.
Using a fork, smash the yolks and add mix in the mayo, mustard, and vinegar.
Taste and season with salt and pepper if desired.
Place filling in a piping or zip-top bag to make stuffing the eggs easier.
Fill Eggs.
Garnish with paprika or chopped chives.
Enjoy!

Cut the eggs in half with a sharp knife to avoid tearing the whites.
Use a fork to smash the yolks before adding anything else. This makes for a smoother, creamy filling.
For super creamy egg yolk mixture, pulse in a food processor until smooth.
Make them a day ahead of time and store filling. Pipe just before serving for best results.
To keep them from sliding on the serving tray, place on lettuce leaves or a pinch or two of salt.
The best way to fill the eggs is with a piping bag. Use a decorating star tip to make them “fancy.”
Use any leftovers to make an easy egg salad recipe.